Homemade Chocolate Pudding
My friend, Emily, brought me some of this delicious Homemade Chocolate Pudding after I had my last baby. She brought us dinner and this pudding was supposed to be for dessert.
I snuck one spoonful before dinner and immediately hid it in the back of the fridge. I didn’t even share one bite with my husband or kids. Yep, it’s that good.
After tasting it, I knew I had to have the recipe and messaged her on Facebook to beg for it. She said it was a Betty Crocker recipe for vanilla pudding. She doubled it and did the chocolate variation along with making a few slight changes. I made sure to ask her which brand of cocoa she had used because with cocoa the brand can really make a difference in flavor.
She used Hershey’s regular cocoa.
I have since made this pudding for my family and they love it. We differ in opinions of whether it should be eaten warm or cold. I think it tastes amazing cold but the rest of my family likes it warm. You’ll have to test it both ways and let me know which team you’re on.
- 1 cup sugar
- ⅔ cup cocoa (recommend Hershey Brand)
- 4 tbsp cornstarch
- ¼ tsp salt + a dash
- 2 cups of milk*
- 2 cups half and half (*or use 3 cups milk and 1 cup whipping cream)
- 4 large egg yolks, slightly beaten
- 1½ tsp vanilla
- Crack eggs into a medium-sized mixing bowl, slightly beat, and set aside, near where you will be working at the stove.
- In a 2-quart saucepan mix together: sugar, cocoa, cornstarch, and salt. Stir in the milk/half and half or cream, and heat mixture on medium heat stirring constantly.
- When mixture begins to thicken and boil. Boil for 1 min.
- Pour half of the pudding mixture (slowly) into the slightly beaten eggs. Whisk constantly and also keep stirring the pudding left in the saucepan...you might want a helper for this. Also, don't return the saucepan back to the heat until you have added the egg yolk pudding mixture back to the half left in the saucepan.
- Once the egg yolk pudding mixture has been combined well and is thickening, quickly add it back into the remaining pudding in the saucepan.
- Boil and constantly stir pudding for one more minute. Remove from heat and add vanilla.
- Pour into serving dishes and chill for at least one hour...or eat it warm if you prefer.
Recipe adapted from Betty Crocker Vanilla Pudding
But gluten free or not, I don’t think their’s a person on the planet whose day wouldn’t look a bit better with a bowl of this pudding somewhere in it.
Keep it Real!!!
Love pudding? Try this Homemade Tapioca Pudding.